Created by: Derf
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Recipe #1272 | Created on October 24, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Side Dishes, Soups/Stews, Dairy, Vegetables, Onions, Potatoes , North American, Pacific Northwest, Pacific Rim, Cooking For A Crowd, Birthday, Brunch, Easter, Entertaining, Father's Day, Halloween, July 4th, Labor Day, Mother's Day, New Years, Regional Holiday, St. Patrick's day, Thanksgiving, Dutch Oven, Stove Top, Make it from scratch (more)
Clam Chowder
"My Best attempt at clam chowder over the years, thick and luscious, so much flavour. On special occasions I have added clams in the shell and mussels in the shell, with prawns added right at the end, oh my everyone loved it turned into a seafood chowder."
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Prep Time: 15m Cook Time: 35m |
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Yummy! True comfort food! I accidentally bought heavy cream as I was.... Read more |
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- 3 -4 slices bacon, cooked crisp and broken
- 2 large yellow onions, finely chopped
- 1/2 cup chicken broth
- 2 medium potatoes, cubed
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups 2% low-fat milk
- 2 cups half-and-half cream
- 4 (10 ounce) cans baby clams, undrained
- 1 teaspoon Worcestershire sauce (optional)
- 2 -3 tablespoons chopped parsley
- Paprika (optional)
What You Will Need
No special items needed.
Step 1
Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and cayenne, cover and cook for 15 minutes.
Step 2
In a second large saucepan, melt butter, whisk in flour, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened.
Step 3
Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice. Add Worcestershire and bacon.
Step 4
Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick. Stir and gently cook over moderate heat until heated through. Transfer to soup tureen and garnish with parsley and paprika if using.
- Serving Size: 1 (233.4 g)
- Calories 340.6
- Total Fat - 19.8 g
- Saturated Fat - 8 g
- Cholesterol - 53.1 mg
- Sodium - 593.8 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 3 g
- Sugars - 2.1 g
- Protein - 9.7 g
- Calcium - 96.3 mg
- Iron - 1.6 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.2 mg